Ingredients

• 2 1/2 cups of flour, all purpose
• 1 cup of granulated sugar
• 1 cup brick (or 2 sticks) of butter, Kerrygold - softened, unsalted (if using salted, then skip the salt in the recipe)
• 1 egg, large
• 1/2 teaspoon of baking powder
• 2 teaspoons of vanilla extract
• 1/4 teaspoon of salt, (can skip if using salted butter)

Instructions

1. Preheat 350°F (180°C). Line baking sheets with parchment paper.

2. Mix In a large bowl, cream together the softened Irish butter and sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture, beating until well combined.

3. Whisk In a separate bowl, whisk together the flour, baking powder, and salt.

4. Combine Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

5. Scoop Scoop out small portions of dough and roll them into balls (about 1 inch in diameter). If desired, roll the balls in granulated sugar for a sweet finish. Place the cookie balls on the prepared baking sheets, leaving space between each.

6. Bake Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

7. Cool Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

8. Store Store the cookies in an airtight container once they are completely cooled.